Ingredients
8
8 servings
- •4 fennel bulbs, trimmed and quartered
- •¼ cup olive oil
- •½ cup chicken broth
- •1 tablespoon honey
- •1 cup white wine
- •1 teaspoon mustard seed
- •salt and pepper to taste
Instructions
- Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth, honey, and wine. Season with mustard seed, salt, and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
Nutritional Facts
Per 8 servings
- Calories: 133
- Carbohydrate: 12g
- Fat: 7g
- Fiber: 4g
- Protein: 2g
- Sugar: 3g
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